Friday, July 31, 2009

Trappist Monk Ale, July 31 2009

During my trip to the big island of Hawaii, I read most of Brew Like a Monk by Stan Hieronymus. Also while there, I was hoping to see a real monk, the Hawaiian Monk Seal. Last year, the Monk Seal was declared as the state's mammal to increase awareness of this critically endangered species.
Though I did brew two Belgian Ales last year, I thought I'd give it another go using a Trappist yeast. What I really like about this style is that almost anything goes. The central theme I took from "Brew Like a Monk" is digestability. The Trappist Monks referenced in the book all described good beer as "digestable".
To make this more Hawaiian, I would consider using Maui organic raw sugar. It was in the shopping cart for a purpose such as this as well as a lilikoi flavoring but for some reason I decided against it, grrr.

Trappist Monk Ale, Brewed July 31 2009
5 Gallons, Grain/Extract, Multi-Step Infusion Mash, 90 Minute Boil

7lbs. Domestic 2-Row
3lbs. White Wheat
1lb. Vienna
0.25lbs. Caravienne
0.125lbs. Special Roast

122°F for 30min.
144°F for 30min.
150°F for 15min.
Raised to 165°F for Mashout

Added 1lb. *DRE (instead of a sugar)

0.75oz. Styrian Goldings 60min.
0.25oz. Santium 30min.
0.25oz. Spalt 20min.
Whirlfloc tab 20min.

White Labs WLP500 Trappist Ale Yeast (No Starter)

Chilled to 65°F before oxygen aeration and pitching. Will ferment at 65°F for 3 days then warm to 75°F to finish primary. Will lager with others. The four lagers are being warmed up to 65°F for a diacetyl rest for the 3 days.

Seanywonton, I'm totally using Anti Foam for this ferment. I used 10 drops (2 drops per gallon). Wahoo, no blow-off tube needed!

OG: 1.060 @ 77°F - Corrected 1.062
FG: 1.012 @ 38°F - Corrected 1.011
ABV: 6.69%

August 12 Update: Racked to secondary many days after krausen fell. Current gravity is 1.010. Light body with clove flavor. I will keep this warm for another week then put in the kegerator with the lagers in the upper 30's.

Kegged 9/27

Image Source:
Watt, James. Hawaiian Monk Seal. Digital image. Papahānaumokuākea Marine National Monument. NOAA. Web. 31 July 2009.

Current state of the kegerator above. Lagers are getting a diacetyl rest while the Trappist Monk (lower left) gets 3 days of 65°F. If I only have one primary (6.5 gallon carboy), I'm able to squeeze in four secondaries and a keg. Nice! I still need to hard mount a CO2 manifold one of these days.

*Dry Rice Extract

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